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Tuesday, June 17, 2014

TERIYAKI MUSHROOMS AND CAULIFLOWER RICE #TuesdayTummy

Yes, at first I was skeptical about Cauliflower rice too. I used to be one of those people who hated food disguised as other food, but when I started dabbling in healthier eating, I (reluctantly) decided to give it a shot. Was I surprised when I tried it, it didn't really taste like rice, but since it was chopped into smaller “grainy” pieces in the food processor, it actually felt like it! You can season it as you please to change the flavor every time you cook it. Although I don't think I will be replacing my carbs completely, this is a good once or twice a week replacement. Mushrooms, on the other hand, replaces meat for me when I'm trying to eat healthier or low calorie. I make my own Teriyaki sauce so I can control how much sugar goes in my food. Here's how to make my favorite no-meat, low-carb meal.

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 servings

Ingredients:Cauliflower, One large head

Garlic, 3 cloves, chopped

Salt and Pepper, to taste

Olive Oil, 2 tsp.

Red Onion, chopped

½ kilo mixed mushrooms, cleaned and sliced into smaller pieces

Light Soy Sauce, 1/3 cup

Honey or Brown Sugar, to taste

Lime, juice of ½

Orange, juice of 1/4

Handful of Cilantro

Toasted Sesame seeds, 1 1/2tbs

How to:

-Break your cauliflower into smaller pieces and chop in the food processor. Set aside. -Saute onions in 1 tsp Olive Oil until soft and transparent, and add mushrooms.

-When mushrooms are half-cooked, add Soy Sauce, orange juice and honey or sugar, in small portions, and keep tasting until you get the sweet-savory balance you like.

-Top off with lime juice.

-Add half your cilantro and cook for another minute. Turn off stove and leave in pan while cooking cauli-rice.

-In another pan, Add remaining olive oil and saute garlic.

-Add cauliflower to pan and cook for a few minutes. -Season to taste.Transfer cauliflower rice to a serving dish and top off with mushrooms. Top off with remaining cilantro.